Abstract To keep up with chicken meat demand, genetic improvement, field performance, and technological processes have been sought. However, some consequences of this are already being observed, such as constant divergences in physicochemical parameters of in nature chicken cuts, since legislation has not been revised at the same speed. Thus, this work aimed to evaluate water content, protein and water content/protein ratio (W/P) for different conditions (slaughter, lineage, sex, and processing) and compliance with current legislation (Brazilian and European). Breast and half breast, drumstick and thigh cuts of in nature chicken were assessed. A significant difference was found in sex, with lower values in the females. Chickens have water content levels higher than those required by Brazilian legislation. In the different cuts evaluated, discrepancies were observed in relation to legislation. There was no compliance with W/P ratio to European legislation, where incompatibility approached 26.67% for skinless breast, 6.67% for breast and half chest and 64.44% for thigh and drumstick. The results reinforce the need for continuity of studies that support the revision of current legislation, clarifications regarding the calculations used to determine the established standards and clarifications of the collection and analysis methodologies currently employed.

Abstract Cantilever nanobiosensors have emerged as an alternative to conventional methods of analysis to monitor heavy metals, which are being highlighted by detecting substances at the micro and nanoscale through the use of sensor layers. In the present study, a new cantilever nanobiosensor was developed functionalized with urease enzyme by self-assembled monolayers for the detection of heavy metals (lead, nickel, cadmium, zinc, cobalt, and aluminum) in water. From the calibration curves, using the statistical method of Principal Component Analysis, it was possible to observe that the nanobiosensor was highly efficient in heavy metal discrimination. The nanobiosensor presented high sensitivity, good stability, and a detection limit in the ppb range during 30 days of storage. The surface characterization by scanning electron microscopy confirmed the cantilever functionalization and the sensing layer deposition. The cantilever nanobiosensor designs based on tensile surface stress measured by changes in voltage suggest the proposed mechanism of the adsorption of heavy metal by the urease enzyme. Thus, the cantilever nanobiosensor with urease enzyme was able to detect heavy metals in water and could be a promising tool for heavy metal detection.

Abstract Cooling of carcasses using water immersion is the most used process in the poultry industry. In this stage, besides the reduction of temperature, water absorption in the carcasses occurs and, consequently, in the chicken cuts, which are monitored by the companies and supervised by the Ministry of Agriculture, Livestock, and Supply of Brazil, which establishes water absorption limits. The objective of this work was to evaluate the process capacity analysis tool to analyze the water absorption capacity by chicken carcasses during precooling, based on the absorption indexes obtained on an industrial scale, by the analysis of 720 carcasses. After structural alterations, aiming at greater bubble control and shorter residence time of the chicken carcasses in the cooling system, Cp (process potential index) and Cpk (process performance index) were close to each other (0.82 and 0.81, respectively), indicating that the process is practically centralized and, although it has become smaller than 1, presented a significant improvement over the initial evaluation (cp 0.35 and cpk 0.26).

RESUMO A busca do consumidor por alimentos saudáveis e diferenciados tem despertado o interesse e incentivado a constante atualização dos profissionais que atuam na pesquisa e desenvolvimento de novos produtos. O leite de ovelha é um alimento com alto teor de sólidos totais, dentre eles proteína e cálcio. A produção de derivados de leite de ovelha ainda é baixa. Por essa razão, com o intuito de expandir o mercado e a gama de produtos dessa matéria-prima, desenvolveram-se formulações de Frozen Yogurt, a partir do iogurte em pó de leite de ovelha por meio de planejamento experimental 2², com triplicata no ponto central. As características físico-químicas foram avaliadas em função das variáveis concentração de emulsificante-estabilizante (0,50%, 0,75% e 1,00%) e de pó preparado para creme (2,75%, 3,00% e 3,25%). Verificou-se que a concentração do pó preparado para creme apresentou efeito positivo significativo, com 95% de confiança, nos teores de proteína, lactose, cálcio e acidez, e efeito negativo significativo, no pH.

ABSTRACT The quest for healthy and unique foods by consumers has raised and encouraged an ever-constant update on skills for professionals who work on the development and research of new products. Sheep milk is a food with high levels of total solids, such as protein and calcium. The current production of sheep dairy products is still low. In this sense, aiming at expanding the market and product range of this raw product, Frozen Yogurt formulations were developed using powdered yogurt of sheep milk, applying an experimental planning 2², with triplicate in the central point. The physicochemical characteristics were evaluated in function of the variables concentration of emulsifier/stabilizer at (0.50, 0.75, and 1.00%) and powder preparation for cream (2.75, 3.00, and 3.25%). Their physicochemical characteristics were also obtained. It was found that the concentration of powder preparation for cream presented a significant positive effect with 95% confidence on protein, lactose, and calcium and a significant negative effect on pH.

RESUMO: Este estudo teve como objetivo avaliar os efeitos da adição de cultura probiótica (Bifidobacterium animalis subsp. Lactis Bb-12) e prebióticos (fructooligosacarídeo - FOS) a formulações de iogurte armazenadas a 4°C por 28 dias, utilizando um planejamento experimental (variáveis independentes: (0-3% de FOS e cultura probiótica starter 0-3%). Foram analisados pH, acidez, gordura, sinérese, proteína, ºBrix, açúcares, FOS e contagem de bactérias probióticas. As formulações de iogurte adicionado de probiótico e prebiótico apresentaram menor acidez, sinérese e glicose quando comparados ao iogurte controle e também em comparação com as formulações contendo probiótico e prebiótico sozinhas. A formulação com 3% de probiótico e prebiótico apresentou menor perda de concentração de FOS e, após 28 dias, apresentou 1,5g de FOS por 100g (0,3% de kestose, 0,7% de nystose , 0,5% de fructosil-nistose). Além disso, a adição de prebióticos exerceu um efeito protetor sobre as bactérias probióticas e aumentou a sua sobrevivência.

ABSTRACT: This study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental design (independent variables: (0-3% of FOS and probiotic starter cultures 0-3%). The pH, acidity, fat, syneresis, protein, ºBrix, sugars, FOS and probiotic bacteria count were analyzed. The probiotic- and prebiotic-added yoghurt formulations showed lower acidity, syneresis and glucose than the control yoghurt and compared to formulations containing probiotic and prebiotic separately. The 3% probiotic and prebiotic formulation showed a lower loss of concentration of FOS, and after 28 days presented 1.5g of FOS per 100g (0.3% kestose, 0.7% nystose, 0.5% fructosyl-nystose). Furthermore, the addition of prebiotics exerted a protective effect on probiotic bacteria, enhancing their survival.

RESUMO: O objetivo do estudo foi avaliar o processo de Ultrafiltração (UF) na recuperação dos constituintes do soro de leite. Planejamentos fatoriais sequenciais foram realizados, variando a temperatura (5 a 40°C), a pressão (1 a 3 bar) e visando maximizar a concentração de proteínas usando membrana de 100kDa em sistema dead end. Baseados nos melhores resultados, foram realizados experimentos com de 50kDa e 10kDa. Em relação a membrana de 50kDa, a retenção de proteínas foi cerca de três vezes maior em relação a membrana de 100kDa. O concentrado obtido por membrana UF de 10kDa, 10°C e 2 bar, em escala laboratorial, mostrou uma retenção média de proteína de 80%, maior solubilidade protéica, estabilidade da emulsão e a identificação das frações β-lactoglobulins (18.3kDa) e α-lactalbumin (14.2kDa). Portanto, o uso de membranas de 100 e 50kDa são alternativas recomendáveis industrialmente à concentração de proteínas de soro de leite, e/ou como etapa anterior ao fracionamento de constituintes do soro usando membrana ≤10kDa, visando aplicações futuras em difentes áreas (alimentícia, farmacêutica, química, etc).

ABSTRACT: This paper aim to evaluate the ultrafiltration (UF) process for constituents recovery from whey. Sequences of factorial designs were performed by varying temperature (5 to 40°C) and pressure (1 to 3 bar), to maximize the proteins concentration using membrane of 100kDa in dead end system. Based on the best result new experiments were performed with membrane of 50kDa and 10kDa. With the membrane of 50 the protein retention was about 3 times higher than the membrane of 100kDa. The concentrated obtained by UF membrane of 10kDa, 10°C and 2 bar in laboratory scale showed a mean protein retention of 80 %, greater protein solubility, emulsion stability and the identification of β-lactoglobulins (18.3 kDa) and α-lactalbumin fractions (14.2kDa). Therefore, the use of membrane of 100 and 50kDa are became a industrially recommendable alternatives to concentration of whey proteins, and/or as a previous step to the fractionation of whey constituents using membrane ≤10kDa, aiming at future applications in different areas (food, pharmaceutical, chemical, etc.).

Resumo Brotos de soja são vegetais de consumo direto, obtidos de grãos germinados, que são utilizados há séculos nos países orientais. Suas características nutritivas e a facilidade de produção têm chamado a atenção de consumidores do Ocidente. Sementes pequenas com alto poder germinativo e vigor são qualidades inerentes para produção de brotos. Na Embrapa, essas características têm sido contempladas no programa de melhoramento genético para obtenção de cultivares de soja especiais para o consumo humano. O objetivo deste trabalho foi produzir e caracterizar a qualidade de brotos de soja obtidos a partir das linhagens BRM09-10505, BRM10-60599 e PF133002, em comparação com a cultivar BRS 216, desenvolvida para ser utilizada como brotos ou natto. Os brotos foram produzidos em bandejas dispostas em câmara de germinação (25°C e 99% de umidade relativa). Sementes e brotos foram avaliados nos seguintes aspectos: teor de proteínas, lipídios, cinzas, isoflavonas, inibidor de tripsina Kunitz, ácido fítico, comprimento e peso dos brotos. As sementes da BRM09-10505 apresentaram 95% de poder germinativo, seguida pela BRS 216 (93%) e pelas outras linhagens (88%, em média). A germinação pela mobilização dos compostos químicos aumentou os teores de proteínas (8,96%) e de isoflavonas (56,00%) e reduziu os teores de inibidor de tripsina Kunitz (26,91%) e de ácido fítico (13,78%). A cultivar BRS 216 apresentou o maior teor de proteína nas sementes (41,96 g.100 g-1) e nos brotos (47,70 g.100 g-1). A linhagem BRM09-10505 apresentou maior teor de inibidor de tripsina nas sementes (27,56 mg IT g-1) e nos brotos (19,62 mg. IT g-1); maior concentração de isoflavonas totais nas sementes (340,10 mg.100 g-1) e nos brotos (406,38 mg.100 g-1), e menor teor de ácido fítico nos brotos (1,13 g.100 g-1). Após quatro dias de germinação, destacaram-se, quanto ao comprimento e ao peso, a linhagem BRM09-10505 (8,03 cm e 214,36 g) e a cultivar BRS 216 (7,31 cm e 140,93 g). Entre as linhagens testadas, a linhagem BRM09-10505 apresentou bom potencial para produção de brotos.

Summary Soybean sprouts are vegetables for direct consumption obtained from germinated grains, which have been used for centuries in Eastern countries. Their nutritional characteristics and ease of production have attracted the attention of consumers from Western countries. Small seeds with high germinating power and vigour are inherent qualities for shoot production. At the Brazilian Agricultural Research Corporation - Embrapa, these characteristics have been considered in the genetic breeding program to obtain special soybean cultivars for human consumption. The aim of this study was to produce and characterize the quality of soybean sprouts from the genetic lines BRM09-10505, BRM10-60599 and PF133002, in comparison with the cultivar BRS 216, which was developed for use as sprouts and natto. Trays placed in a growth chamber (25 °C and 99% relative humidity) were used for produce the sprouts. The protein, lipid, ash, isoflavones, Kunitz trypsin inhibitor and phytic acid contents were analysed in the seeds and sprouts. The length and weight of the sprouts were also determined. Seeds of the line BRM09-10505 showed 95% germinating power followed by BRS 216 (93%) and the other lines (88% on average). Germination, by mobilizing chemical compounds, increased the protein (8.96%) and isoflavone (56.00%) contents, and reduced the concentrations of the Kunitz trypsin inhibitor (26.91%) and phytic acid (13.78%). The cultivar BRS 216 presented the highest protein content in the seeds (41.96 g.100 g-1) and sprouts (47.70 g.100 g-1). The line BRM09-10505 had the highest trypsin inhibitor content in the seeds (27.56 mg IT g-1) and in the sprouts (19.62 mg IT g-1); the highest total isoflavone contents in the seeds (340.10 mg.100g -1) and in the sprouts (406.38 mg.100 g-1); and the lowest phytic acid content in the sprouts (1.13 g. 100 g-1). After four days of germination, the length and weight of the sprouts were, respectively, 8.03 cm and 214.36 g for line BRM09-10505 and 7.31 cm and 140.93 g for BRS 216. Of the lines tested, BRM09-10505 showed good potential for sprout production.

RESUMO O objetivo deste trabalho foi obter e caracterizar (físico-química, reológica e microbiologicamente) iogurtes elaborados a partir de leite de ovelha (integral e semidesnatado) e de leite de vaca (integral e semidesnatado). Foram realizadas análises físico-químicas (pH, acidez, proteínas, lactose, gordura, cinzas e minerais) e microbiológicas (Salmonella spp., Staphylococcus coagulase positivas e coliformes a 35 °C), nos leites e nos iogurtes e, de sinérese, nos iogurtes, nos 1°, 15° e 35° dias de armazenamento. A partir das análises físico-químicas, verificou-se que o leite de ovelha, integral e semidesnatado, é mais rico, nutricionalmente, que o leite de vaca integral e semidesnatado, e que os iogurtes com leite de ovelha, tanto integral como semidesnatado, apresentaram os maiores valores de gordura, proteína, pH, lactose, minerais e maior sinérese que os iogurtes com leite de vaca, integral e semidesnatado.

ABSTRACT The objective of this work was to obtain and characterize (physicochemical, rheological and microbiologically) yogurt made from sheep's milk (whole and semi-skimmed) and cow's milk (whole and semi-skimmed). Were carried out physical and chemical analysis (pH, acidity, protein, lactose, fat, ash and minerals) and microbiological (Salmonella spp., Staphylococcus coagulase positive and coliforms at 35 °C), in the milk and yogurts and syneresis in yoghurts held on 1st, 15th and 30th days of storage. From the physico-chemical analysis, it was found that the fully and semi-skimmed sheep's milk is nutritionally richer when compared to whole cow's milk and semi-skimmed milk and yoghurts with both full sheep's milk as semi-skimmed presented the larger values of fat, protein, pH, lactose, minerals and higher syneresis when compared to the yoghurt with whole cow's milk, semi-skimmed milk.

RESUMO Este trabalho teve como objetivo desenvolver formulações de Frozen Yogurt a partir do iogurte em pó de leite de ovelha por meio de planejamento experimental 2², com triplicata no ponto central. As variáveis estudadas foram emulsificante/estabilizante (0,50%, 0,75% e 1,00%) e pó preparo para creme (2,75%, 3,00% e 3,25%) e as respostas foram em termos de características sensoriais, microbiológicas e análise instrumental de textura. Os resultados mostraram que as formulações apresentaram contagem de S. aureus, coliformes termotolerantes a 45 ºC, bactérias láticas e Salmonella sp de acordo com os limites estabelecidos pela legislação. Em relação a análise instrumental de textura todos os parâmetros avaliados (firmeza, coesividade, adesividade e consistência) nas formulações com diferentes concentrações de emulsificante/estabilizante e o pó preparado para creme não apresentaram efeito significativo (p > 0,05). Por meio da análise sensorial as formulações 3 e 4 com menor concentração de emulsificante/estabilizantes foram as que apresentaram maiores pontuações para aceitação global, assim apresentando uma boa aceitabilidade.

ABSTRACT The aim of this work was to develop frozen yogurt formulations from powdered yogurt of sheep milk, through an experimental design of 2², with a triplicate at the central point. The variables studied were emulsifier/stabilizer (0.50%, 0.75%, and 1.00%) and powder for cream (2.75%, 3.00% and 3.25%). The parameters evaluated were sensory characteristics, texture, and microbiological counts. The results showed that the formulations had counts of S. aureus and fecal coliforms at 45 °C, lactic acid bacteria and Salmonella sp within the limits established by legislation. Instrumental analysis of texture-related parameters (firmness, cohesiveness, adhesiveness, and consistency) of the formulations with different concentrations of emulsifier/stabilizer and cream powder showed no significant differences (p > 0.05). In sensory analysis, Formulations 3 and 4 with lower concentrations of emulsifier/stabilizer scored the highest values, thus indicating good acceptability.

ABSTRACT Anaerobic biodigestion is an appropriate alternative for the treatment of swine wastewater due to its biogas generation properties and the possibility of its application as a source of energy for heating or electricity. However, digestate can still contain high levels of turbidity, organic carbon and nutrients and must be correctly managed as a biofertilizer, or treated to avoid any impact on the environment. Considering this, electrocoagulation (EC) shows promise as a technology because of its ease of handling and high efficiency in effluent remediation. This study aimed to evaluate the performance of EC in a batch system in the treatment of swine wastewater digestate. The wastewater used in the treatment was sampled from a 10 m3 biodigestor effluent (digestate) located at Concórdia, Santa Catarina, Brazil. A batch-scale experiment was carried out to evaluate the following two variables: electrode distance (ED) and voltage applied (V). The removal efficiency levels (%) for the best operational condition (2 cm, 5 V) after 30 min were: 97 %, 98 %, 77 % and 10 % for color, turbidity, total organic carbon (TOC) and total nitrogen (TN), respectively. The EC batch system produced efficient results, underlining its promise as an alternative to be applied in the treatment of digestate.

This study aimed to compare the chemical composition and in vitro antibacterial and antioxidant activity of commercial essential oils of rosemary, clove, oregano, sage and binary combination of clove and oregano. Eugenol (89.58%) for clove, carvacrol (60.71%) for oregano, bornyl acetate (39.64%) for rosemary, linalool (39.26%) for sage and eugenol (56.42%) for binary combination were identified as the main components . In evaluation of antibacterial activity, the oregano showed the highest inhibition zones and the smallest minimum inhibitory concentration. The binary combination with IC50 of 6.40 μg/mL, followed by clove with IC50 of 11.79 μg/mL had excellent antioxidant potential.

Este estudio tuvo como objetivos comparar la composicion quimica y actividad antioxidante y antibacteriana in vitro de los aceites esenciales comerciales de romero, clavo de olor, oregano, salvia y combinacion binaria de clavo y oregano. Fueron identificados como componentes principales, eugenol (89,58%) para el clavo, el carvacrol (60,71%) para el oregano, el acetato de bornilo (39,64%) de romero, linalol (39,26%) de la salvia y el eugenol (56,42%) para la combinacion binaria. En la evaluacion de la actividad antibacteriana el oregano mostro las zonas de inhibicion mas altas y la concentracion inhibitoria minima mas pequena. La combinacion binaria con IC50 de 6,40 μg/mL, seguido de clavo de olor con IC50 de 11,79 μg/mL tiene un excelente potencial antioxidante.

Resumo Em indústrias de alimentos, o processo de cozimento é um dos mais importantes para a conservação e garantia da qualidade do produto final, principalmente de mortadelas. Porém, este é um processo que necessita de elevados investimentos em equipamentos modernos, além de apresentarem gastos com energia elétrica e vapor. Neste contexto, o objetivo deste trabalho foi propor um método de cozimento das mortadelas elaboradas com carne suína e com carne de frango com tempo reduzido pelo aumento da temperatura no interior da estufa. Foram realizadas avaliações do comportamento da atividade de água (Aw), pH e textura das mortadelas ao longo da vida de prateleira. A partir dos resultados obtidos, foi possível verificar que tanto as mortadelas cozidas pelo processo atual quanto as que passaram pelo processo de cozimento em tempo reduzido não apresentaram diferenças significativas com 95% de confiança para nenhuma das características analisadas. Sendo assim, todos os tratamentos apresentaram valores próximos e podem ser considerados dentro dos padrões estabelecidos de qualidade dos produtos, tanto para a atividade de água quanto para pH e textura.

Abstract In food industry, the cooking is one of the most important processes for the conservation and quality assurance of the final product, especially mortadella. However, this process requires high investment in modern equipment besides having energy and steam expenses.. In this context, the objective of this study was to propose a cooking method of mortadella produced with pork and chicken, by reducing time and increasing temperature inside the baking oven. Evaluations of behavior of water activity, pH and texture of the mortadella were carried out throughout shelf life. From the results, we found that both pork and chicken mortadella that were cooked by the current process and those that passed through the cooking process with reduced time showed no significant differences at the level of 95% confidence for the analyzed characteristics. Therefore, all treatments had similar values and can be considered within the established standards of product quality for both water activity and for pH and texture.

O objetivo deste trabalho foi avaliar a influência do uso do aditivo ractopamina sobre os rendimentos dos cortes e a qualidade da carne suína (pH, cor, marmoreio e capacidade de retenção de água). Para os testes, foram utilizados 25 suínos alimentados com 7,5ppm de ractopamina na dieta e 25 suínos sem utilização deste aditivo. Os cortes foram obtidos através do fracionamento da carcaça em partes, sendo elas: pernil, paleta, sobrepaleta, barriga com costela e carré. Para os testes de rendimento de cortes padrão exportação, foram utilizadas 30 carcaças, sendo 15 de cada tratamento. Os resultados dos cortes de pernil e paleta foram expressos pela relação ao peso do corte preparado no padrão comercial, com relação ao peso da parte inteira obtida no momento que antecede a desossa. A utilização de Ractopamina na dieta promoveu redução no rendimento de toucinho de paleta (7,32%) e toucinho de carré (11,85%) e aumento no rendimento de carré sem toucinho (3,9%). Nos cortes padrão comercial (com a separação de ossos e gorduras), observou-se maior rendimento no pernil (7,46%) e na paleta (9,03%) com o uso do aditivo. Em relação à qualidade da carne, observou-se que o uso de ractopamina na dieta não teve influência sobre a cor e capacidade de retenção de água e teve influência sobre a redução do marmoreio da carne e pH final. Desta forma, a utilização de ractopamina na dieta suína tem influência sobre o rendimento dos cortes padrão comercial e redução da gordura na carcaça, não exercendo influência negativa sobre a qualidade da carne suína.

The objective of this study was to evaluate the use of the additive ractopamine on the cuts yield and pork meat quality (pH, color, marbling and water holding capacity). For testing it was used 25 porks fed with 7.5ppm of ractopamine f and 25 porks without use of the additive. The cuts were obtained by fractionation of carcass in parts, which are: ham palette, upper palette, belly with rib and loin. To yield of standard export cuts it was used 30 carcasses, 15 of each treatment . The results of ham cuts and palette were expressed by the weight of the cut prepared in commercial standard, in relation of the weight of the entire piece obtained at the time before boning. The use of ractopamine in diet induced a reduction in yield of bacon palette (7.32%) and bacon loin (11.85%) and an increase in the yield of loin without fat (3.9%). In standard commercial cuts (with separation of bone and fat) it was observed higher yield shank (7.46%) and palette (9.03%) with the use of the additive. Regarding the quality of the meat, it was observed that the use of ractopamine in the diet had no influence on the color and water retention capacity and had influence on the reduction of marbling and the final pH. Thus, the use of ractopamine in pork diet influences the performance of commercial standard cuts and reduced carcass fat, not exerting negative influence on the quality of pork.

The objective of this work was to evaluate the effect of different water pressures and concentrations of lactic acid on microbial counts (mesophilic bacteria, enterobacteria and Salmonella) on pig carcasses without contamination and contaminated carcasses, before and after the last shower and before being cooled. The tests were carried out using 4, 3 and 2 bar water pressure, and 2, 1 and 0% lactic acid concentration. In general, both the pressure in the shower and lactic acid had a positive effect by reducing the microbial count. The interaction between the pressure and lactic acid caused the largest reduction in carcasses surface count for mesophiles. With regard to enterobacteria on contaminated carcasses, the most important variable was the lactic acid concentration and in uncontaminated carcasses, it was water pressure. The use of 8 bar pressure of the wash water without lactic acid caused a reduction in mesophilic bacteria and enterobacteria, for both the contaminated and uncontaminated carcasses, with results statistically equal to each other, and significantly lower than the initial counts. The water pressure at 8 bar reduced the percentage of carcasses with Salmonella in contaminated carcasses.